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We hope you got benefit from reading it, now let’s go back to salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. You can have salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- You need Traditional Ingredients
- You need 1-1.5 k salmon, your preferred cut
- Use 1 large onion, sliced
- Take 2-3 tomatoes, sliced
- Get 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
- Use 1/2 a medium radish, sliced (circles)
- Provide 2 green finger peppers
- Use 1 bunch okra, halved
- Use 1 pack (22 g) Tamarind mix (good for 1L)
- Provide 3-4 C water
- Get 1-3 Tbsp Fish sauce (to taste)
- Use to taste Salt
- Get Cooking oil to sauté
- You need Non-traditional Ingredients (for more veggies)
- Use Handful green beans, halved (optional)
- Provide Few leaves of napa/chinese cabbage (optional), torn
- Provide 1-2 garlic cloves, sliced (optional)
- Prepare 2 thin slices of ginger (optional)
- Provide 2-3 calamansi, juice squeezed /strained (optional)
Steps to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prep veggies
- Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
- Sauté in the tomatoes until soft.
- Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
- You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
- The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
- Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
- Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
- Serve hot and spoon soup over rice. Enjoy!
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